Fish and Corn Chowder
Dive into a bowl of comfort with this hearty Fish and Corn Chowder, a creamy, flavor-packed soup that brings together tender white fish, sweet corn, and velvety potatoes. Perfect for a cozy weeknight dinner, this recipe is a delightful blend of wholesome ingredients like fresh or frozen corn kernels, flaky cod or haddock, and a touch of smoked paprika for optional depth. The chowder comes together in under an hour, starting with a flavorful base of sautéed onion, celery, and garlic, thickened with a buttery flour roux, and simmered in savory chicken or fish stock. Finished with a splash of heavy cream for richness, this one-pot meal is both satisfying and simple to prepare. Serve it with crusty bread or oyster crackers for a warm and comforting dish the whole family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or fish stock
- 2 medium russet potatoes, peeled and diced
- 2 cups corn kernels, fresh or frozen
- 1 cup heavy cream
- 1 pound white fish fillets (such as cod or haddock), cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon smoked paprika (optional)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and butter, and let the butter melt completely.
Add the diced onion and celery to the pot. Sauté until the onion becomes soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Sprinkle the flour over the sautéed vegetables and stir well to coat them evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or fish stock while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot. Simmer the soup for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the corn kernels and heavy cream. Let the chowder continue to simmer for 5 minutes, allowing the flavors to meld.
Reduce the heat to low and gently add the fish pieces to the pot. Cook for about 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
Season the chowder with salt, black pepper, and smoked paprika if using. Taste and adjust seasoning as needed.
Ladle the chowder into bowls and garnish with freshly chopped parsley if desired. Serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
2566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 6452 mg | 281% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 36.7 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 22.8 mcg | 114% | |
| Calcium | 280 mg | 22% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 5227 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
